Lincoln County Jail Food Service

Year by year

Inspections

1. Oct 8, 2025 Routine · No items found

   No violations cited.

2. Jan 20, 2025 Routine · 1 priority
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Beans and carrots cooling in walk-in cooler at 71 degrees (center) has not cooled to less than 70 within 2 hours. 1110 hours - 1352 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

3. Mar 6, 2024 Follow Up · No items found

   No violations cited.

4. Feb 21, 2024 Routine · 1 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Can opener used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Inspector to send policy and vomit/diarrheal cleanup kit fact sheets. Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING MACHINE - HIGH TEMPERATURE - WASH SOLUTION TEMPERATURE

     The temperature of the wash solution of the high temperature dishmachine is less than 150°F as specified on the machine. Machine built-in thermometer indicated temperatures around 139-142

     Correction: Maintain the wash temperature in the high temperature warewashing machine at a temperature indicated in 4-501.110 (A) or indicated by the manufacturer.

     Code 4-501.110 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is at 161.4° F. 180 temp as specified on machine was not able to be verified with thermo lable after multiple attempts. Calibrated probe thermometer used showed a max temp reading of 161.4 after two attempts. Wash temp did not reach 150 per specifications on machine according to built in thermometer. Built in thermometer indicated sanitizer temperatures exceeding 180.

     Correction: Adjust the water temperature so the hot water is between 180°F and 194 °F or have the unit serviced immediately. Food establishment shall run dishes through the 4 compartment sink sanitizer until unit is functioning properly.

     Code 4-501.112

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)